Due Date Muffins

Have I mentioned that we love our new place?  We’ve been here five months, and every month I like it better. Really the only drawback is that a three bedroom apartment cooled by one window unit = no summer baking. I think I have baked exactly two things this summer: a pan of brownies and muffins for some of our dear friends when their baby came. I’ve missed it. I’m looking forward to cooler weather and a chance to bake, you know, when I’m not nursing a newborn and/or chasing a toddler. They’ll both sleep at the same time, right? RIGHT?!?!

So, I figured that a good way to distract myself from the fact that it doesn’t look like baby #2 is going to follow in her sister’s footsteps and come on her due date was to take advantage of the cooler weather and bake something.

Hello there, Banana MUFFINS. Also peanut butter. And oatmeal. And chocolate chips, because obviously…


THIS JUST IN: I just ate one. And they are delicious. Just the tiniest hint of peanut butter, a great hearty texture from the oats, and the CHOCOLATE. Also, I may have been unsuccessful in distracting myself from the fact that I am about to pop at any time and added a few tablespoons of brewer’s yeast and flax seed so that I can call them “Lactation Muffins” and eat as many as I want. But you can totally leave that out if producing milk is not a concern of yours.  This recipe should make about 24 regular muffins (or in my case, 12 regular muffins, 6 jumbo muffins, and 2 medium-sized ramekin muffin things).

Due Date Muffins

adapted from Delicious in a DASH


2 cups all purpose flour

1/2 cup whole wheat flour

1 1/2 cup old fashioned oats

2 tablespoons baking powder

2 teaspoons cinnamon

2/3 cup peanut butter

4 very ripe bananas

2 eggs

1 1/3 cups brown sugar, packed

2 teaspoons coffee

2 1/3 cups milk

as many chocolate chips as you can cram in there (because there’s no measuring cup big enough for chocolate, amiright?)



1. Mix the dry ingredients and set aside.

2. Mix the wet ingredients. (You could use vanilla extract instead of coffee, but I’ll tell you an embarrassing secret:  I still have yet to find where they keep the vanilla at the grocery store I frequent. Just ask someone, right? Right. Except that it’s a huge store, and I always leave the vanilla until the end when my toddler is trying to use her newest teeth to rip into a bag of frozen peas, and it’s just. too. hard. to find someone. I have been using coffee instead because, well, I love it. So far, so good.)

3. Mix the wet and dry ingredients together and add chocolate chips.  This is the part where I also added the brewer’s yeast and flax seed…about 3 Tbsp of each.

4. Fill muffin cups with equal amounts of batter.  I read once that you should only do one pan of muffins at a time, because the heat will be distributed more evenly. It takes longer, but I definitely recommend it.

5. Bake at about 350 for 15-20 minutes.  If you’re doing jumbo muffins, drop the temperature down to 275 and bake for 20-25 minutes. This is the tricky part, so take it with a grain of salt. My oven gets WAY hot, so I have to bake everything at a lower temperature than normal. These are my best estimates, so you may need to increase the temp or up the baking time.

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